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Middle Eastern Risotto with Mushrooms

Source: Hello Fresh UK | Serves: 2 | Time: 40 min

Middle Eastern Risotto with Mushrooms

Changes: changed up a lot of amounts; skipped / adjusted a lot of steps; used fat free feta (by accident actually)


4 cups warm veggie broth (homemade to reduce sodium)


1 shallot, finely diced

2 cloves garlic, minced

1 1/3 cup arborio #rice

1 tbsp butter

2 large Portobello #mushrooms, cut into 1/2 inch slices

1 red bell pepper, cut into strips

1 tsp Ras-el-Hanout

1 1/2 tsp za'atar

1/4 cup fat free feta cheese, plus more for garnish


Heat a saucepan over medium heat and add a glug of oil. Add your shallot and cook for 5 mins until soft.

When your shallot is soft, add your garlic and ras-el-hanout. Cook for 1 minute and then add the arborio rice. Stir well to coat your rice in the spices and then add a ladle of broth to the pan. Stir well until this broth is absorbed by your rice.

Add another ladle of stock. Keep the pan on medium heat and continue adding stock (and stirring now and again while it cooks), letting it absorb before adding another ladle. This should take 20-25 mins.

Keep an eye on your risotto and heat a frying pan over high heat. Add a glug of oil and then fry your pepper and mushrooms for 5 min.

Season with salt and black pepper and then return your pepper to the pan. Remove from the heat and sprinkle over the za'atar spice. Keep to one side while you finish off your risotto.

When your risotto is ready, stir in the butter and crumble in 1/4 cup feta cheese. Taste and add some salt and black pepper if necessary.

Serve risotto in bowls. Top with veggies and additional feta.

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